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Tip

Tip

You can freeze the bake for up to a
month – just defrost and bake in a medium
oven for 20-30 mins until piping hot.

Method

Heat grill to high. Heat the oil in a large
frying pan, then soften the onion and pepper
for 5 mins. Stir in the garlic, fry for 1 min, tip
in the tomatoes and gnocchi, then bring to
a simmer. Bubble for 10-15 mins, stirring
occasionally, until the gnocchi is soft and the
sauce has thickened. Season, stir through the
basil, then transfer to a large ovenproof dish.

Scatter with the mozzarella, then grill for
5-6 mins until the cheese is bubbling and
golden.

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Comments, questions and tips

Comments

After reading other comments I added a chopped courgette, added 1/4 teaspoon chilli powder, doubled the mozzarella, added an extra 1/2 can chopped tomatoes and 1/2 can boiled water. Came out lovely and I went back for seconds.

This was delicious. although I used this recipe for two of us, but that was probably too much! i added dried chilli which was nice. i used low fat mozzarella, I would use full fat next time it didnt melt as easily. Will make again

A great recipe..but i made some slight changes. I added some spinach for a bit of interest, but used an inexpensive tomato pasta sauce I had in the cupboard in place of the tinned tomatoes, which turned out to be a great idea and i would do this in the future. I found it to be quite enough with left overs for lunch the next day - though i will say that gnocchi doesn't re-heat all that well - it goes very doughy. A hit with the husband and would make again.

This worked fairly well, although the gnocchi comes out a little chewy. I added 2 tins of tomatoes - it definitely needs this - and 2 balls of mozzarella with some spread through the middle. I served it with crusty bread. I think next time I would add some chilli as suggested by others below for extra zing as it needs a little something else.

Agree with many people below. I used two tins of tomatoes and added some broccoli and green beans which added a bit of colour. Also used a whole ball of less fat mozzarella and served with a side salad. That was enough for four. Really nice, easy midweek dinner, gnocchi is a nice change from pasta.

This is ok, and with a few extra's could be great. I agree with other reviewers that it is nowhere near enough for 4. I managed to get 3 lunch sized servings from the recipe without changes, but they were small serves. I added about half a can of water and some tomato paste, as 1 tin of tomatoes is nowhere near enough liquid. I used reduced fat mozzarella, but the full 125g ball. Next time I would add chilli, 2 tins of tomatoes, and loads of veg. Then it may be enough for 4, or at least a substantial meal for 3.

Made this tonight, was really tasty, added few extra ingredients, red wine, balsamic vinegar, oregano, salt, pepper, chilli, and used 2 tins of tomatoes, was definitely enough for 4 people. Cooked the gnocchi separately first then added it to the sauce, baked for 10 mins in the oven instead of 5 and then served with tomato and garlic flatbread, was really filling.

Really like this recipe but have a few comments. I feel it's better to soften the onions and peppers for longer before adding the tomatoes. Also tried using Passata instead of tinned tomatoes which I though was nicer. For a bit of a kick I added a small red chilli chopped.

Tip: To make it extra low fat, try using low-fat mozzarella. Grilling low-fat cheese makes it turn into something resembling plastic, but you can use half-fat mozzarella if you bake it in the oven for 20 minutes instead of putting it under a grill. If I'm baking it, I boil the gnocchi for 1 minute in water before adding to the sauce, as otherwise it dries out too much in the baking.

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